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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pendidikan Teknologi dan Kejuruan Microbiology Indonesia Jurnal Keteknikan Pertanian Indonesian Journal of Agricultural Science Jurnal Penelitian Pascapanen Pertanian Journal of Mathematical and Fundamental Sciences agriTECH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal UNITEK Narra J JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Eduvest - Journal of Universal Studies

SEDARNAWATI YASNI

Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus Darmaga Bogor 16680

Author-ID : 4349612

Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences

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KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI HIDROTERMAL UBI JALAR UNGU Firstyarikha Habibah; Sedarnawati Yasni; Sri Yuliani
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Starch is a processed product from sweet potato widely used in foods product. However, in general native sweet potato starch has constrains that often inhibits its application in food products. Starch hydrothermal modification might overcome the problem. This study aimed to study the effect of hydrother-mal treatment on the physicochemical and functional characteristics of purple sweet potato starch. The study was conducted in two stages, i.e. modification of starch purple sweet potato variety antin-3 hydrothermally, i.e. using moisture content of 30, 50% and heating temperature of 55 and 75°C, and characterization of the physicochemical and functional properties of the modified starch. The yield of starch from purple sweet potato by wet extraction method was 16.81±1.48%. Hydrothermal treatment on the purple sweet potato starch did not alter the concentration of starch, amylose and amylopectin. The natural and hydrothermal starches had polygonal granular shape. The swelling power of the hydrothermal starch incubated at 75°C was higher than that of incubated at 55°C, while the hydrothermal starch solubility was lower than the natural starch. The natural and hydrothermal starches of purple sweet potato had an A-type starch gelatinization profile. Hydrothermal treatment of starch with 50% moisture content at 75°C could change the functional properties of starch, i.e increased the proportion of slowly digestible starch by 22%.

PENGEMBANGAN MINUMAN FUNGSIONAL DARI EKSTRAK KULIT MUNDAR Faizah Andarini; Sedarnawati Yasni; Elvira Syamsir
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Mundar or red mangosteen (Garcinia forbesii) peel has been known to contain various bioactive compounds with antioxidant potential, but research on its utilization is limited. The aim of this research was to utilize red mangosteen peel for producing a ready-to-drink beverage with superior antioxidant activity and good acceptance of its sensory. In this study, dried red mangosteen peel (moisture content of 12%) was extracted with water (1:3, 1:5, 1:7, and 1:10 w/v) at different temperatures (40 and 50°C). The antioxidant potentials of the extracts were compared in terms of their DPPH radical scavenging activities, total phenolic contents, and total monomeric anthocyanin contents. The red mangosteen peel extracted with water at a ratio of 1:7 at 40°C showed the highest antioxidant activity, i.e. 717.44±0.44 AAE µg/mL, 843.48±0.77 GAE µg/mL, and 46.55±0.30 CGE mg/L, respectively. These extracts were then mixed with corn milk, cinnamon extract and sucralose to develop functional beverages. Three beverage formulas with different concentrations of mundar peel extracts (5, 6, and 7% v/v) were examined by panelists using a hedonic test for their sensory qualities (color, aroma, taste, and mouthfeel). The result suggested that beverage with 6% mundar peel extracts was the most preferred formula. The total soluble content, pH, viscosity, and DPPH radical scavenging activity of this preferred formula were 2.98±0.05°Brix; 4.32±0.01; 4.93±0.16 cP, and 1025.78±8.39 AAE µg/mL, respectively.

KARAKTERISASI KEJU DANGKE MENGGUNAKAN ENZIM PAPAIN KOMERSIAL DAN PERUBAHAN FISIK SELAMA PENYIMPANAN Nurul Ilmi Musra; Sedarnawati Yasni; Elvira Syamsir
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 1 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.1.27

Dangke is one of the traditional cheeses made from buffalo milk or cow's milk from Enrekang, South Sulawesi,. This research aimed to obtain dangke cheese through a process using commercial papain as the curdling agent and to determine the best products based on the analysis of physical properties of the raw materials and the dangke. The dangke making was conducted using several concentrations of the commercial papain (0.2-5%). Based on the texture, yield and non-bitter taste intensity, the best dangke was obtained using 1, 3, and 5% commercial papain. Dangke made using 1, 3, and 5% commercial papain resulted in yields of 18, 17, and 18%, respectively with compact texture and non-bitter taste. At room temperature storage (±30°C), the dangke had shelf life of less than 24 hours, while at low temperature storage (±4°C), dangke could last for four days.

Characterization of snakehead fish protein that’s potential as antihyperglikemik Cindytia Prastari; Sedarnawati Yasni; Mala Nurilmala
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Snakehead fish has been sources that have high protein content and can be used as antioxidant and anti-diabetes. To increase the level of protein content and amino acid in snakehead fish, the treatment of hydrolysis and fermentation were chosen in this study. Therefore, the purpose of this study was to evaluate the characteristics of snakehead fish protein and its potential as antihyperglycemic. Three samples were used in this study, i.e., hydrolysate, fermented and non-fermented isolates. The experimental design used was completely randomized design. Data were analyzed by analysis of variance (ANOVA) and continued by Duncan multiple range test (DMRT) (α = 5%). The current study reported that the hydrolysate had higherprotein content 90.43%, as compared to the fermented and non-fermented isolates were 84.43% and 78.69%, respectively. At a concentration of 10.000 ppm, hydrolysate showed highest inhibition activity (74%), as compared to fermented isolate inhibited 59% and none-fermentation isolate inhibited 56%. Hydrolysate also had higher amino acid content than fermented and non-fermented isolates of 51.15, 44.34, and 32.00 %w/w, respectively. Hydrolysate had the lowest molecular weight (<10 kDa), while fermented and non-fermented isolates were <10 kDa. This probably due to the hydrolysis process using an enzyme was capable to break the peptide fractions of snakehead fish protein. Hence, it increased the levels of protein, amino acids, there by protein hydrolysate had high inhibitory potential than fermented and non-fermented isolates.

STABILITY OF ANTHOCYANIN DURING PROCESSING, STORAGE AND SIMULATED DIGESTION OF PURPLE SWEET POTATO PASTA Ira Mulyawanti; Slamet Budijanto; Sedarnawati Yasni
Indonesian Journal of Agricultural Science Vol 19, No 1 (2018): June 2018
Publisher : Indonesian Agency for Agricultural Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/ijas.v19n1.2018.p1-8

Purple sweet potato is rich in anthocyanin giving a potential application in food product development. However, anthocyanin is relatively unstable and easily degraded during processing and storage. Understanding the stability and bio-accessibility of anthocyanin during processing, storage and simulated digestion is very important. The study aimed to investigate changes in anthocyanin degradation during processing, storage and simulated digestion of purple sweet potato pasta. The pasta was prepared through several processing steps, i.e. steaming the tuber, steaming the dough formula, extrusion, drying and boiling. Anthocyanin was analyzed at every stages of processing and storage of the pasta. The durability of the pasta during storage was analysed using an accelerated shelf-life testing method at 30, 40 and 50ºC for 28 days. The study showed that anthocyanin content decreased during the whole stages of processing and storage, but slightly increased during steaming. The highest loss of the anthocyanin occurred in the boiling process. Based on resistance to stomach and intestinal conditions, the bio-accessibility of anthocyanin was better in the digestive system in the stomach than that in the intestines. The increased anthocyanin appeared again in the colon. This study provides useful information for designing an effective method to minimize an extensive loss of anthocyanin of purple sweet potato for food product development.

EKSTRAKSI DAN KARAKTERISASI NANOPARTIKEL EKSTRAK SIRIH MERAH (Piper crocat um) (Extraction and Characterization of Nanoparticles of Red Betel Leaves (Piper crocatum)) Kun Tanti Dewandari; Sri Yuliani; Sedarnawati Yasni
Jurnal Penelitian Pascapanen Pertanian Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v10n2.2013.58-65

Sirih merah merupakan salah satu tanaman obat yang dapat dimanfaatkan sebagai minuman fungsional, karena mengandung senyawa fitokimia dari golongan alkaloid, flavonoid, dan tanin yang berkhasiat sebagai antihiperglikemik dan antioksidan. Salah satu kelemahan dalam penyerapan bahan aktif adalah bioavaibilitasnya yang rendah. Salah satu teknologi yang dapat digunakan adalah teknologi nano. Tujuan penelitian ini adalah melakukan ekstraksi sirih merah, sintesis nanopartikel dan karakterisasinya serta mengetahui stabilitasnya pada beberapa kondisi pH. Hasil penelitian menunjukkan bahwa ekstraksi etanol 96% dengan maserasi memberikan hasil yang terbaik dengan rendemen 7,2 ± 0,25%, kapasitas antioksidan 10892,86 ± 6,06 AAE?g/ml, IC 50 sebesar 46,51 ± 0,05 AAE?g/ml serta total fenol 2388,37 ± 0,3 mg/100g dengan komponen volatil utama yaitu sabinen dan mirsen. Konsentrasi kitosan 0,2% dengan rata-rata diameter 197,20 ± 11,68 nm memberikan hasil yang terbaik dengan nilai IP 0,235 ± 0,03, zeta potensial 32,75 ± 2,11 mV, kapasitas antioksidan 5502,00 ± 8,48 AAE?g/ml, nilai IC 50 yaitu 279,10 ± 0,05 AAE?g/ml dan total fenol 568,76 ± 3,0 mg/100g. Enkapsulasi nanopartikel dengan penyalut campuran maltodekstrin dan isolat protein menunjukkan terjadi peningkatan ukuran partikel dimana dengan pengisi maltodekstrin (M) sebesar 8952,7 ± 2598 nm dan campuran maltodekstrin dan isolat protein kedelai sebesar 8266,9 ± 1134,9 nm. Stabilitas pada beberapa kondisi pH menunjukkan bahwa penurunan persentase total fenol terbesar pada pH basa (6,7, dan 8) dibandingkan pada kondisi pH asam (2,3 dan 4).Kata kunci :ekstraksi, antioksidan, daun sirih merah, nanopartikelEnglish Version AbstractRed betel, a medicinal plant containing alcaloids, flavonoids and tannins, has health benneficial effects as antihyperglycemics and antioxidants. However, its low bioavailablity limit the applications of this extract for nutraceuticals. Transformation of extract into nanoparticles through ionic gelation process was done to enhance its bioavailability. This study is aimed at extracting the active ingredients of red betel leaves using organic solvent, preparing nanoparticles, and characterizing their properties including their stability at different pHs. The study showed the highest yield of red betel leaves extract was observed in the extraction using ethanol 96% (7.2 ± 0,25%) with the capacity of antioxidant of 10892.86 ± 6.06 AAE?g/ml, the IC 50 of 46.51 ± 0.05 AAE?g/ml, the total phenol of 2388.37 ± 0.3 mg/100g and the major volatile compounds of sabinene dan myrcene. Chitosan at a concentration of 0.2% produced nanoparticle size of 197.20 ± 11.68 nm with PDI 0,235 ± 0,03, zeta potential 32.75 ± 2.11mV, antioxidant capacity 5502.00 ± 8.48 AAE?g/ml, nilai IC 50 yaitu 279,10 ± 0,05 AAE?g/ml dan total fenol 568,76 ± 3,0 mg/100g. Encapsulation of nanoparticles using maltodextrin and protein isolates resulted in increases in particle size, in which maltodextrin gave slightly largle particles (8952.7 ± 2598 nm) than did combination of maltodextrin and soy proten isolate (8266.9 ± 1134.9 nm). Nanoparticles at pHs of 6, 7 and 8 exhibited larger decreases in total phenol as compared to that at lower pHs (2, 3, and 4).Keywords : extraction, antioxidant, red betel leaves, nanoparticles

Pembuatan Yoghurt Susu Sapi Segar dengan Penambahan Puree Ubi Jalar Ungu Sari Mustika; Sedarnawati Yasni; Suliantari Suliantari
Jurnal Pendidikan Teknologi Kejuruan Vol 2 No 3 (2019): Regular Issue
Publisher : Universitas Negeri Padang

Making fresh cow's milk yogurt with the addition of purple sweet potato puree is diversification in making yogurt. The purpose of this study was to analyze the effect of adding purple sweet potato puree to pH, viscosity, total titrated acid and total dissolved solids in yogurt making. In this study the RAL experimental design (complete random design) was used to test pH, viscosity, total titrated acid and total dissolved solids with 3 treatments and 2 replications, then proceed with the Tukey real difference test if there were significant differences in each treatment. The treatment given is the addition of purple sweet potato puree as much as 4%, 6% and 8%. From the research results, a formula with 8% purple sweet potato puree was selected with the following characteristics: pH 4.14, total titrated acid 1.26%, viscosity 1154.5 cp, total dissolved solids 2.2o Brix, and total lactic acid bacteria 1.25x109 cfu / ml .

Isolasi dan Identifikasi Bakteri Asam Laktat Penghasil Inhibitor Enzim HMG-KoA Reduktase dari Bekasam Sebagai Agen Pereduksi Kolesterol Rinto Rinto; Ratih Dewanti; Sedarnawati Yasni; Maggy Thenawidjaja Suhartono
agriTECH Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this research was to obtain statins producer bacteria as a HMG-CoA reductase (HMGR) enzyme inhibitor to reduced cholesterol biosynthesis. Stages of this research were the isolation of compactin and lovastatin resistant bacteria, statin production, analysis of culture extracts to inhibition of HMG-CoA reductase and identification of bacteria. The results showed that the 20 isolates of compactin and lovastatin resistant bacteria, there are 5 bacterial isolates produced statins. They were L3.3.4; C3.4.2; C3.3.5; C3.4.4 and L3.3.3; with the statins content were 9.491; 1.536; 0.065; 0.060; and 0.040 ppm. Selection of the 5 bacterial isolates resulted 2 bacteria which had inhibition ability to HMGR enzyme activity. They were Lactobacillus acidophilus and Lactobacillus delbruckii sp. delbruckii with inhibitory ability were 66.67% and 58.33%, respectively.ABSTRAKPenelitian ini bertujuan memperoleh bakteri penghasil statin sebagai inhibitor enzim HMG-KoA reduktase (HMGR), penghambat sintesis kolesterol. Tahapan penelitian yang dilakukan adalah isolasi bakteri yang resisten terhadap compactin dan lovastatin, produksi statin, uji penghambatan ekstrak dari kultur bakteri terhadap HMG-KoA reduktase dan identifikasi bakteri. Hasil penelitian menunjukan bahwa dari 20 isolat bakteri yang resisten terhadap compactin maupun lovastatin, terdapat 5 isolat bakteri yang potensial menghasilkan statin, yaitu isolat L3.3.4; C3.4.2; C3.3.5; C3.4.4 dan L3.3.3; dengan kandungan statin berturut-turut adalah 9.491; 1,536; 0,065, 0,060, dan 0,040 ppm. Seleksi terhadap 5 isolat menghasilkan 2 bakteri yang mempunyai kemampuan penghambatan terhadap aktivitas enzim ¸Â•ÝWtu Lactobacillus acidophilus dan Lactobacillus delbruckii sp. delbruckii dengan kemampuan penghambatan berturut-turut adalah 66,67% dan 58,33%.

Optimasi Formula dan Struktur Mikroskopik Pasta Bebas Gluten Berbahan Dasar Puree Ubi Jalar Ungu dan Tepung Kacang Hijau Ira Mulyawanti; Slamet Budijanto; Sedarnawati Yasni
agriTECH Vol 36, No 1 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie 20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance.ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie 20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.

Antimicrobial Activity of Black Cumin Extracts (Nigella sativa) Against Food Pathogenic and Spoilage Bacteria SEDARNAWATI YASNI; ELVIRA SYAMSIR; EVA H DIREJA
Microbiology Indonesia Vol. 3 No. 3 (2009): December 2009
Publisher : Indonesian Society for microbiology

This study aimed to analyze the antimicrobial activity of black cumin (Nigella sativa) extracts in inhibiting the growth of pathogenic and spoilage bacteria. Black cumin was extracted by using steam distillation, single solvent extraction, and continuous solvent extraction. Ethanol extract was the best extract in inhibiting the growth of bacteria while both aqueous and hexane extracts were less effective as antimicrobial agents. Ethanol extract, essential oil, and ethyl acetate extract have a broad antimicrobial spectrum. The chemical composition of the essential oil was analyzed using a GC-MS technique. The major component of black cumin essential oil was para-cymene, followed by trans-anethole, alloaromadendrene, á-thujene, and thujyl alcohol along with many other components in minor amounts. The Minimum Inhibitory Concentration (MIC) value ofethanol extract in inhibiting the growth of Salmonella typhimurium was 0.084% (w/w), of essential oil in inhibiting the growth of Bacillus cereus was 1.72% (w/w), of ethyl acetate extract in inhibiting the growth of Staphylococcus aureus was 1.88% (w/w) and of methanol extract in inhibiting the growth of Pseudomonas aeruginosa was 1.88% (w/w).

Co-Authors Agnes Juniarti Chastelyna Anna Setiadi Ranti ANNA SETIADI RANTI Antin Suswantinah Anton Apriyantono Anton Apriyantono. AYUNI MAULIDYA Baihaqi Baihaqi Betty S.L Jennie Betty S.L Jennie. Betty Sri Laksmi Jenie Cindytia Prastari Didah Nur Farida Dr. Adolf J.N. Parhusip Ekowati Handharyani Elvira Syamsir Emmy Darmawati EVA H DIREJA Faizah Andarini Firstyarikha Habibah Ghesi Wuri Aryani Giriwono, Puspo E. I Wayan Budiastra Ira Mulyawanti Ira Mulyawanti Iwan Rusiardy Kardinan, Selma Aprilla Karsi Ambarwati Kun Tanti Dewandari Kurniadi, Nadine Maggy Thenawidjaja Suhartono Mala Nurilmala MARIA BINTANG Mega Safithri Murhadi . Nugraha Edhi Suyatma Nurmalia Ningsih Nurul Ilmi Musra Ratih Dewanti -Hariyadi Rinto . Rizki Aristyarini Rizki Tri Rizki, Tri Rovie Farah Diba Sari Mustika Sari, Ruly Novita Sitanggang, S.TP, MSc, Azis Boing Slamet Budijanto Soewarno T S Soewarno T S. Sri Yuliani Sri Yuliani Sri Yuliani Sri Yuliani Sri Yuliani Sri Yuliani Suliantari Suliantari Tjahja Muhandri Tri Rizki Winiati Pudji Rahayu

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